Pear and poire William microwave sponge, pear sorbet and pear jelly

Pear and poire William microwave sponge, pear sorbet and pear jelly

By
From
Sweet
Serves
4

Microwave sponges have been doing the rounds for a few years now, and they’re a great way to make an airy, light-textured cake. Served with a refreshing pear sorbet and a delicate pear jelly, this dessert tastes delicious and looks really pretty on the plate.

Ingredients

Quantity Ingredient

For the pear microwave sponge

Quantity Ingredient
4 small pears, peeled, cored and roughly chopped
30g caster sugar
60g hazelnuts
6 egg yolks
30g plain flour
5 egg whites

For the poached pears

Quantity Ingredient
200g caster sugar
200ml water
4 small or baby pears, peeled but stem left on
50ml poire william liqueur, plus extra to serve
5 sheets gelatine, soaked in cold water for 5 minutes
1/2 quantity Pear sorbet

Method

  1. To make the sponge, toss the chopped pears with 25g of the caster sugar. Heat a frying pan until hot, then add the pears and cook for 2–3 minutes until caramelised. Remove and set aside to cool.
  2. Place the cooled pears, hazelnuts, yolks and flour in a blender and blitz until smooth, then pass through a fine sieve into a large bowl.
  3. Place the egg whites in another bowl and whisk with a food mixer or an electric whisk on high speed, to soft peaks. Make sure your bowl and whisk are very clean, free of grease and completely dry, as any water or grease will affect the meringue.
  4. Add the last 5g of sugar and whisk until the mixture is smooth and glossy.
  5. Fold the egg whites into the pear batter until fully incorporated. Divide between 4 paper cups or mugs, cover with clingfilm and prick 3 holes in the top. Cook each one separately in the microwave on full power for 2 minutes.
  6. Next, poach the pears. Place the sugar and water in a saucepan, bring to a simmer and cook until the sugar has dissolved. Add the pears and poach gently until just tender, about 10–15 minutes.
  7. Remove the pears and set aside, then add the Poire William liqueur to the poaching liquid and stir through. Add the drained, squeezed gelatine and continue to heat until totally dissolved. Strain through a fine sieve into a small bowl. Transfer to the fridge and leave to set for at least 2 hours.
  8. To serve, place one poached pear on each plate. Place a spoonful of jelly alongside, then break up some pear sponge into chunks and dot around. Drizzle with some Poire William, then finish with a spoonful of Pear Sorbet.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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